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Healthy Carrot, Zucchini and Banana Muffin Recipe
This is not your regular banana muffin recipe. It has grated zucchini, grated carrots and some coconut for some pretty fine healthy snacking or breakfast muffins.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Dessert, Snack
Cuisine
American, North American
Servings
12
Servings
Calories
229
kcal
Ingredients
US Customary
Metric
1x
2x
···
2
eggs
,
beaten
1/2
cup
brown sugar
,
packed
1/2
cup
vegetable oil
1
cup
zucchini
,
grated
1
cup
carrots
,
grated
1
cup
banana
,
ripe, mashed
1
cup
shredded coconut
,
unsweetened
1
cup
all-purpose flour
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
cinnamon
1/2
teaspoon
ground nutmeg
Instructions
Preheat oven to 400ºF.
In a large bowl, mix together eggs, brown sugar and oil. Add zucchini, carrot, banana and coconut flakes. Mix until well combined.
Add flour, baking powder, baking soda, cinnamon and nutmeg. Mix until ingredients are just blended.
Evenly divide batter into 12 lightly greased muffin cups. Bake in preheated oven for 20 to 25 minutes or until muffins are golden brown.
Remove from oven and cool in pan for 5 muffins. Carefully remove the muffins from the pan and let them cool on a rack for 15 minutes.
Nutrition
Calories:
229
kcal
Carbohydrates:
26
g
Protein:
3
g
Fat:
13
g
Saturated Fat:
11
g
Trans Fat:
1
g
Cholesterol:
27
mg
Sodium:
125
mg
Potassium:
174
mg
Fiber:
1
g
Sugar:
15
g
Vitamin A:
1953
IU
Vitamin C:
4
mg
Calcium:
42
mg
Iron:
1
mg
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